As a Seasonal Chef Instructor, Savory at Sur La Table, you will deliver exceptional in-store culinary experiences focused on savory cooking classes, inspire a love for cooking, and drive sales of cookware, cutlery, and kitchen tools.
Requirements
- Represent Sur La Table's brand and culture by creating memorable, educational experiences
- Deliver exceptional in-store culinary experiences focused on savory cooking classes
- Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner
- Maintain expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources
- Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class
- Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates
- Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations
- Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations
- Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness
- Ensure compliance with food safety standards, local health codes, and sanitation regulations
- Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment
- Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses
- May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions
- Ensure store safety and cleanliness, addressing any maintenance needs promptly
- Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy
- Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs)
- Ability to communicate verbally and work cooperatively with associates and customers
- Ability to remain standing for up to 4 hours at a time
- Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor
- The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose
- Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment
- Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques
- Ability to lift and/or move merchandise weighing up to 50 lbs.
- Ability to ascend/descend ladders to retrieve and/or move merchandise
- Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work
- Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays
- Regular and predictable attendance with the flexibility to adjust class assignments based on demand
- Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne
Benefits
- Competitive hourly rate
- Opportunity to work in a dynamic and engaging environment
- Flexible scheduling
- Opportunity to develop new skills and knowledge
- Employee discount
- Paid training
